Bleu des Causses

Bleu des Causses

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Bleu des Causses cheese

Bleu des Causses is a traditional French blue cheese that originates from the Causses plateau in the Midi-Pyrénées region. It is made from cow's milk and is known for its distinct blue veins and creamy texture.

History

The history of Bleu des Causses dates back to the 19th century when local farmers in the Causses plateau region started producing this unique blue cheese. The cheese gained popularity over the years and eventually received its protected designation of origin (PDO) status in 1979.

Production

Bleu des Causses is made using traditional methods, following strict guidelines to ensure its quality and authenticity. The cheese is produced from raw cow's milk, which is collected from local farms in the Causses plateau area. The milk is then heated and curdled using natural rennet.

After the curdling process, the curds are cut and transferred to molds. The cheese is then left to mature for a minimum of 4 weeks in cool and humid caves, allowing the development of the characteristic blue veins. During the maturation process, the cheese is regularly turned and pierced to encourage the growth of the blue mold.

Taste and Texture

Bleu des Causses has a rich and creamy texture with a slightly crumbly consistency. The blue veins running through the cheese give it a distinct flavor that is both tangy and salty. The cheese has a balanced and complex taste, with hints of earthiness and a lingering creamy finish.

Serving and Pairing

Bleu des Causses is best enjoyed at room temperature to fully appreciate its flavors and textures. It can be served on a cheese platter alongside fresh fruits, nuts, and crusty bread. The cheese pairs well with sweet wines such as Sauternes or Port, as well as full-bodied red wines like Syrah or Cabernet Sauvignon.

See Also

• Cheese
• French Cuisine